Sticky Toffee Pudding

By Adrian Fowler

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This delicious Sticky Toffee Pudding recipe is probably the easiest pudding recipe on this website. Short of buying one from the local shops, it really doesn't come much easier than this. Sticky Toffee Pudding is a classic British favourite.
Either make your own custard or buy a good quality one from the local shops to serve this delicious pudding with.

Method

Melt 50g of butter and 50g of Muscovado sugar in a saucepan with the golden syrup. Stir until the sugar is disolved and fully mixed.

Grease a pudding bowl with either butter or goose fat and our half of the melted mixture into the base. Set aside remaining mixture for later pouring over the pudding.

In a heavy based pan over a low heat, melt remaining butter, sugar and mix well until fully combined. Set aside and allow to cool for 10 minutes.

Add the 2 eggs to the mixture and mix well. Sift flour and the pinch of salt into a bowl and make a well in the centre. Pour mixture into the well and mix well. Do not over mix, just enough to combine all the ingredients and make sure there are no lumps.

Heat oven to 180 degrees (fan), and pour mixture into the pudding bowl. Once the oven has reached temperature, place pudding into the oven and bake for 40-45 minutes.

Remove pudding from oven, place a plate on the top of the bowl, don't worry if the pudding has risen as the weight of the plate will push it down. Turn plate and bowl together so the pudding is upside down. Tap the bowl and ease it off leaving the pudding on the plate.

Heat remaining mixture set aside and pour over the top of pudding.

Now cut yourself a generous portion of this Sticky Toffee Pudding, and serve it either with custard (which is my favourite and is shown in the main image) or cream.